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“Giants of Jazz: Art…

May 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Beyond the Canvas:…

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Cecilia Vicuña: About…

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Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Chicken on the Bone…

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David Hansen's Garden…

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Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

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From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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New Orleans Museum of…

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NOWFE Wine Dinner at…

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In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

SoFAB’s New Spring…

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The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

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Wines of Germany

May 25 - 25, 2017
Sip a new side of German wine with a guided tasting curated by Bill Burkhart of… more

BB's Stage Door…

May 26 - Jun 25, 2017
The Harlem Renaissance of the 1920s and 1930s comes to life in this three-time… more

“Giants of Jazz: Art…

May 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

Crawfish Pie

Provided by 1870 Banana Courtyard French Quarter/New Orleans B&B

Ingredients:

• 12-16 ounce package of crawfish tail meat (NOTE: crawfish tails are fairly
   widely available now, in the frozen seafood section, usually in 12 or 16
   ounce packages. They are already parboiled, so don't overcook).
• Juice of 1 lemon (for marinade)
• ½ cup white wine (for marinade)
• Two 9-inch pie crusts
• 4 tablespoons butter
• 1 tablespoon olive oil
• ½ cup onion, chopped
• ½ cup celery, minced
• ½ cup green bell pepper, chopped
• 1 tablespoon Creole seasoning
• ½ teaspoon salt
• 2 tablespoons flour
• ½ cup brandy
• 4 cloves garlic, minced
• ½ to 1 teaspoon hot pepper sauce, or to taste
• ½ cup milk

Preheat oven to 350 degrees F. Bake 1 pie crust (this one will be used for bottom crust) for 6-8 minutes until light golden brown. Let crust cool.

Raise oven temperature to 375 degrees F.

Melt butter and oil in a large skillet. Sauté onions, celery, bell pepper, Creole seasoning, and salt over medium heat. Stir for 4 minutes, until vegetables begin to soften.

Add flour. Mix this well. Cook for a few more minutes.
Remove from heat and stir in the crawfish. Add brandy. Flame to burn off alcohol.

Add garlic, then cook for a few more minutes.
Add the hot sauce, and cook a few minutes more.
Stir in the milk. Stir while heating milk to thicken slightly. Remove from burner.

Pour mixture into the browned 9 inch pie crust. Put 2nd (non browned) pie crust on top Press down on edges of crusts to seal. Slash top crust 3-4 times to vent.

Place pie on cookie sheet in oven to prevent bottom from over browning. Bake at 375 degrees F for 15-20 minutes, or until the top crust is lightly browned.

Let cool to room temperature before slicing. Serve immediately.

This pie freezes well. Wrap in 2 layers of foil before putting in freezer.
To serve: thaw (still wrapped in foil), then warm for 10 minutes in medium heat oven. Remove foil, then bake for 8 minutes more.

Yield: 6 slices.
Prep time: 20-25 minutes
Baking time: 15-20 minutes.

 

 

 1870 Banana Courtyard Crawfish Pie